Mexican Breakfast

And it can be easily made the night before and baked the next day for breakfast. My mom and I were talking the other day about how different life would be if we lived a little closer to one another. Right now, we live about 3 hours apart — close enough to definitely be able to drive and visit fairly often, but just far enough away that you can’t exactly grab coffee together on a whim. But that’s what we were talking about. Sure, our time hanging out when they’re here or I’m there is great. Sadly, I am tied up in Kansas City this Sunday and won’t be able to make it to Wichita for Mother’s Day this year. Because that’s what moms do. :) Yes, this casserole probably falls a little more on the “indulgent” side.

I have made it (or a version of it) countless times over the years whenever I need a quick and easy meal to serve a crowd. The steps to make it are simple. Ingredients:
Mini Egg and Cheese Tortilla Cups. Sunday morning brunch is one of my favorite meals of the week.

I look forward to it all week and because it’s the only time we get to have breakfast together as a family, without rushing out the door that is. Problem is that my daughter is very picky so I’m always trying to develop recipes that she can enjoy along with us. At first, I was hesitant to add peppers to the dish but I had to because they are soooo good in eggs. She loved these mini egg and cheese tortilla cups and so did we! This is as easy as it can get folks. The mixture I used to fill the tortillas is very basic yet absolutely delicious. Wanna spice it up? I advise you to make extra because these little bites will not last!
Breakfast Quesadillas. Before I begin, I just need to get something out.

Coat a baking sheet with nonstick spray.
Breakfast Enchiladas: Festive Make-Ahead Christmas Brunch. Huevos rancheros with chorizo recipe. Huevos Rancheros Recipe. Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat.

Once translucent, add the tomatoes and the juice. Break up the tomatoes with your fingers as you add them. Add chopped chilies. Add either chipotle powder, adobo or cumin to taste. Bring to a simmer, reduce heat to low and let simmer while you complete the rest of dish. Heat the oven to 150, place serving plates in the oven to warm also. Heat a teaspoon of olive oil in a large non stick skillet on medium high, coating the pan with oil. Fry the eggs in the same skillet used for the tortillas, adding a little butter. To serve, spoon a little of the sauce onto a warmed plate. Makes 2-4 servings.
Perfect Mexican Breakfast: Huevos Rancheros Tarts Recipe. Breakfast Nachos. Happy Cinco de Mayo!

It’s dishes like this that make me fall in love with Mexico all over again. In my younger, more mobile years, I used to fly into San Diego, get on a van that had its nose pointed south, and ride for a couple of hours. After passing through Tiajuana, the cities became towns, then reduced themselves even further to nothing more than tiny blips on the map; those blink-and-you-might-miss-them communities. I remember so many things about Baja. I drank an awful lot of Coke; lukewarm and straight out of the bottle (but microbe free). I watched migrant workers clothed from head to foot in 90-degree heat as they worked American-owned strawberry fields that stretched for miles. I ate tacos at the only roadside stand in Vicente Guerrero that I was semi-sure used beef instead of dog for the meat. The Process The prep is easy and only takes a half hour from start to finish.
Chilaquiles Verdes - Hungry and Confused. Since being in Mexico, chilaquiles has become one of my favourite breakfast/brunch meals.

It is quintessentially comfort food for Mexicans, but you will often see it on breakfast menus around the country, smothered in either verde (green) or roja (red) salsa.Although chilaquiles may seem quite tricky to make on first glance, it is actually very quick and easy to prepare, hence why I have made it several times since trying it in markets and at restaurants. Chilaquiles verdes are fried strips of tortilla covered in salsa and then topped with cheese, onion and sour cream. They are usually served with any-style eggs or meat.
Simple Breakfast Chilaquiles: The Authentic Mexican Tortilla Casserole.

Aug. 22, 2014 by: Leslie Floyd So remember just a couple of weeks ago when I told you guys about those occasional weekend mornings when I like to keep breakfast on the lighter side?